Prep Time: 10 Mins - Cook Time: 20 Mins
- 1/2 jar Ayam Brand™ Green Curry Paste*
- 2 chicken breasts or boneless whole leg, cut into cubes
- 1 small eggplant, cut into 2-inch batons
- Salt and sugar to taste
- 2 sprigs Thai basil leaves
- 1 pack Ayam Brand™ Coconut Milk 200ml
- 250ml water
* This product has not been launched in Malaysia
1. In a pot, stir in 100ml coconut milk and water with the curry paste, bring to a boil, add in eggplant and simmer for 10 minutes.
2. Next add in the chicken and simmer until just cooked, turn up the heat again and bring to a boil, stir in remaining thick coconut milk, basil and adjust seasoning to taste.
3. Serve hot with rice.